In a pot of salted boiling water, cook the noodles until al dente. Drain, oil lightly and set aside.
Meanwhile, in a large non-stick skillet over medium-high heat, soften the zucchini in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, sauté the chickpeas, garlic and turmeric in the remaining oil for 2 minutes. Remove from the heat.
To serve, divide the noodles, zucchini and chickpeas between four plates. Top with the watercress and radishes. Drizzle with green goddess dressing (see recipe). Garnish with the beet sprouts and lemon wedges, if desired.
If watercress is unavailable, use arugula instead.